(Here’s a shot of one of last year’s faves!)
Two different bloggers that I subscribe to recently posted two different recipes for No-Knead Bread. Well, doesn’t that sound great?!? I’m always in a time crunch and honestly, bread making is kind of a process. Cut out the kneading part? Sign me up! I decided to try them both out and review each method.
First, I tried the method posted by Beth at Budget Bytes for No-Knead Crusty White Bread. Apparently I’m the last gal on the planet to hear about the No-Knead concept. Beth’s recipe was taken from a book called Artisan Bread in Five Minutes a Day.
No-Knead Crusty White Bread
From “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons kosher salt
- 6 1/2 cups unbleached, all-purpose flour, more for dusting dough
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
The resulting slices were delicious! I be beginning to doubt all that kneading hooey I did last year. :(
NOTES and Review:
- The recipe didn’t mention that you can use a decent amount of flour while shaping the loaf. My dough was pretty wet, but I was worried about adding too much flour while shaping. My hands were pretty messy! I found a video on the authors’ website showing how to deal with sticky dough.
- I do not have a pizza peal, so I use a rimless cookie sheet, a pastry scraper and corn meal to slide my loaves onto my pizza stone.
- I have yet to purchase this book, but after my experience tonight I’m definitely interested. They also have a second book called Healthy Bread in Five Minutes a Day where they incorporate more whole grains and natural ingredients into their recipes. Love that.
- This recipe makes about 4 small loaves which is more than I need at one time. I tried to refrigerate half of the dough, but it took on a life of its own (see below!). Need to figure out what I did wrong.
And here’s the monster that grew in my fridge after two days!!!
Come back soon to my try at the second no-knead method. It involves me getting new kitchen gear. Woo hoo!